Lemon Basil Caesar Dressing is a delightfully fresh dressing that turns a simple spring salad into a flavorful mouthful of greens with a truly aromatic experience. Oh, the almost minty taste and aroma fill your senses with a pleasing satisfaction. I grow basil in abundance in the summer time. Pasta with some of my fresh Pesto is amazing! Or how about some Avocado Toast with Bruschetta, which has basil chiffonade? Its uses are endless!
To chiffonade basil, layer and roll up a few leaves. Slice thinly.
Loosely toss to loosen their hold on each other.
Since this is being added to a creamy Caesar dressing, chop into smaller pieces more suitable for even blending.
After preparing the Caesar dressing with a little more fresh lemon juice than usual, blend in the basil, Refrigerate and allow the flavors to meld before using. The additional lemon emboldens the basil in this dressing. 
Drizzle over your salad Add some of your favorite veggies or grilled chicken. I just wanted to have a quick taste with this aromatic herb infused dressing and it did not disappoint. Last night we served it over a beautiful salad prepared by our sweet neighbor Pat who joined us for dinner with her husband, Dick. It was perfect!
Prep time:
Total time:
Serves: 1-3/4 cups
- 1 c. mayonnaise
- ½ c. half and half
- ⅓ c. grated parmesan
- ¼ c. freshly squeezed lemon juice
- 2 t. Worcestershire sauce
- 1 T. Dijon
- ½ t. anchovy paste
- 2 garlic cloves, pressed
- ¼ t. freshly ground black pepper
- ¼ t. Kosher salt
- ⅓ c. basil chiffonade, chopped
- To make the basil chiffonade, roll several basil leaves together and thinly slice.
- Measure ⅓ cup of basil chiffonade, lightly packed. Then chop them into smaller pieces.
- Combine all of the other ingredients in a separate bowl until well blended.
- Lightly whiskin the chopped basil chiffonade.
- Store in refrigerator until ready to use.
